| Year |
Citation |
Score |
| 2013 |
Amissah JG, Hotchkiss JH, Watkins CB. Nitric oxide inhibition of alcohol dehydrogenase in fresh-cut apples ( Malus domestica Borkh). Journal of Agricultural and Food Chemistry. 61: 11076-81. PMID 24093618 DOI: 10.1021/Jf4021224 |
0.633 |
|
| 2012 |
Talbert JN, Hotchkiss JH. Chemical modification of lactase for immobilization on carboxylic acid-functionalized microspheres Biocatalysis and Biotransformation. 30: 446-454. DOI: 10.3109/10242422.2012.740020 |
0.699 |
|
| 2012 |
Talbert JN, Hotchkiss JH. Chitosan-tethered microspheres for lactase immobilization Journal of Molecular Catalysis B: Enzymatic. 78: 78-84. DOI: 10.1016/J.Molcatb.2012.03.001 |
0.699 |
|
| 2012 |
Faria M, Hotchkiss JH, Wraight SP. Application of modified atmosphere packaging (gas flushing and active packaging) for extending the shelf life of Beauveria bassiana conidia at high temperatures Biological Control. 61: 78-88. DOI: 10.1016/J.Biocontrol.2011.12.008 |
0.334 |
|
| 2009 |
Lee KT, Goddard JM, Hotchkiss JH. Plasma modification of polyolefin surfaces Packaging Technology and Science. 22: 139-150. DOI: 10.1002/Pts.829 |
0.592 |
|
| 2008 |
Goddard JM, Hotchkiss JH. Rechargeable antimicrobial surface modification of polyethylene. Journal of Food Protection. 71: 2042-7. PMID 18939750 DOI: 10.4315/0362-028X-71.10.2042 |
0.621 |
|
| 2008 |
Steven MD, Hotchkiss JH. Covalent immobilization of an antimicrobial peptide on poly(ethylene) film Journal of Applied Polymer Science. 110: 2665-2670. DOI: 10.1002/App.27638 |
0.644 |
|
| 2008 |
Goddard JM, Hotchkiss JH. Tailored functionalization of low-density polyethylene surfaces Journal of Applied Polymer Science. 108: 2940-2949. DOI: 10.1002/App.27209 |
0.597 |
|
| 2007 |
Goddard JM, Talbert JN, Hotchkiss JH. Covalent attachment of lactase to low-density polyethylene films. Journal of Food Science. 72: E036-41. PMID 17995883 DOI: 10.1111/J.1750-3841.2006.00203.X |
0.757 |
|
| 2007 |
Hotchkiss JH, Watkins CB, Sanchez DG. Release of 1-methylcyclopropene from heat-pressed polymer films. Journal of Food Science. 72: E330-4. PMID 17995734 DOI: 10.1111/J.1750-3841.2007.00391.X |
0.343 |
|
| 2007 |
Goddard JM, Hotchkiss JH. Polymer surface modification for the attachment of bioactive compounds Progress in Polymer Science (Oxford). 32: 698-725. DOI: 10.1016/J.Progpolymsci.2007.04.002 |
0.564 |
|
| 2007 |
Assis OBG, Hotchkiss JH. Surface hydrophobic modification of chitosan thin films by hexamethyldisilazane plasma deposition: Effects on water vapour, CO2 and O2 permeabilities Packaging Technology and Science. 20: 293-297. DOI: 10.1002/Pts.766 |
0.349 |
|
| 2006 |
Hotchkiss JH, Werner BG, Lee EYC. Addition of carbon dioxide to dairy products to improve quality: A comprehensive review Comprehensive Reviews in Food Science and Food Safety. 5: 158-168. DOI: 10.1111/J.1541-4337.2006.00008.X |
0.303 |
|
| 2006 |
Amissah JGN, Hotchkiss JH, Watkins CB. Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres Postharvest Biology and Technology. 39: 178-184. DOI: 10.1016/J.Postharvbio.2005.10.014 |
0.348 |
|
| 2005 |
Rajagopal M, Werner BG, Hotchkiss JH. Low pressure CO2 storage of raw milk: microbiological effects. Journal of Dairy Science. 88: 3130-8. PMID 16107402 DOI: 10.3168/Jds.S0022-0302(05)72995-7 |
0.302 |
|
| 2003 |
Al-Ati T, Hotchkiss JH. The role of packaging film permselectivity in modified atmosphere packaging. Journal of Agricultural and Food Chemistry. 51: 4133-8. PMID 12822958 DOI: 10.1021/Jf034191B |
0.712 |
|
| 2003 |
Steven MD, Hotchkiss JH. Non-migratory bioactive polymers (NMBP) in food packaging Novel Food Packaging Techniques. 71-102. DOI: 10.1016/B978-1-85573-675-7.50009-2 |
0.565 |
|
| 2002 |
Loss CR, Hotchkiss JH. Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk Journal of Food Protection. 65: 1924-1929. PMID 12495011 DOI: 10.4315/0362-028X-65.12.1924 |
0.308 |
|
| 2002 |
Gunes GG, Hotchkiss JH. Growth and survival of Escherichia coli O157:H7 on fresh-cut apples in modified atmospheres at abusive temperatures. Journal of Food Protection. 65: 1641-5. PMID 12380753 DOI: 10.4315/0362-028X-65.10.1641 |
0.307 |
|
| 2002 |
Steven MD, Hotchkiss JH. Comparison of flat film to total package water vapour transmission rates for several commercial food wraps Packaging Technology and Science. 15: 17-27. DOI: 10.1002/Pts.562 |
0.638 |
|
| 2002 |
Al-Ati T, Hotchkiss JH. Effect of the thermal treatment of ionomer films on permeability and permselectivity Journal of Applied Polymer Science. 86: 2811-2815. DOI: 10.1002/App.11262 |
0.37 |
|
| 2001 |
Gunes G, Watkins CB, Hotchkiss JH. Physiological responses of fresh,cut apple slices under high CO2 and low O2 partial pressures Postharvest Biology and Technology. 22: 197-204. DOI: 10.1016/S0925-5214(01)00083-7 |
0.316 |
|
| 1999 |
Glass KA, Kaufman KM, Smith AL, Johnson EA, Chen JH, Hotchkiss J. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide Journal of Food Protection. 62: 872-876. PMID 10456739 DOI: 10.4315/0362-028X-62.8.872 |
0.318 |
|
| 1999 |
Garcia RA, Hotchkiss JH, Steinkraus KH. The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media. Food Additives and Contaminants. 16: 63-9. PMID 10435074 DOI: 10.1080/026520399284217 |
0.566 |
|
| 1999 |
Hotchkiss JH, Chen JH, Lawless HT. Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk. Journal of Dairy Science. 82: 690-5. PMID 10212454 DOI: 10.3168/Jds.S0022-0302(99)75285-9 |
0.334 |
|
| 1999 |
Nagarajan N, Hotchkiss JH. In vitro inhibition of N-Nitrosomorpholine formation by fresh and processed tomatoes Journal of Food Science. 64: 964-967. DOI: 10.1111/J.1365-2621.1999.Tb12260.X |
0.327 |
|
| 1999 |
Soares NFF, Hotchkiss JH. Comparative effects of de-aeration and package permeability on ascorbic acid loss in refrigerated orange juice Packaging Technology and Science. 12: 111-118. DOI: 10.1002/(Sici)1099-1522(199905/06)12:3<111::Aid-Pts459>3.0.Co;2-E |
0.313 |
|
| 1998 |
SOARES N, HOTCHKISS J. Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice Journal of Food Science. 63: 61-65. DOI: 10.1111/J.1365-2621.1998.Tb15676.X |
0.374 |
|
| 1998 |
Scares NFF, Hotchkiss JH. Bitterness reduction in grapefruit juice through active packaging Packaging Technology and Science. 11: 9-18. DOI: 10.1002/(Sici)1099-1522(199802)11:1<9::Aid-Pts413>3.0.Co;2-D |
0.373 |
|
| 1997 |
Hotchkiss JH. Food-packaging interactions influencing quality and safety Food Additives and Contaminants. 14: 601-607. PMID 9373524 DOI: 10.1080/02652039709374572 |
0.316 |
|
| 1997 |
Appendini P, Hotchkiss JH. Immobilization of lysozyme on food contact polymers as potential antimicrobial films Packaging Technology and Science. 10: 271-279. DOI: 10.1002/(Sici)1099-1522(199709/10)10:5<271::Aid-Pts412>3.0.Co;2-R |
0.385 |
|
| 1996 |
Diaz C, Hotchkiss JH. Comparative growth of Escherichia coli 0157 : H7, spoilage organisms and shelf-life of shredded iceberg lettuce stored under modified atmospheres Journal of the Science of Food and Agriculture. 70: 433-438. DOI: 10.1002/(Sici)1097-0010(199604)70:4<433::Aid-Jsfa518>3.0.Co;2-Q |
0.321 |
|
| 1995 |
ERDURAN S, HOTCHKISS JH. Nitrite Effects on Formation of Volatile Oxidation Products from Triolein Journal of Food Science. 60: 946-948. DOI: 10.1111/J.1365-2621.1995.Tb06267.X |
0.313 |
|
| 1994 |
MORALES‐CASTRO J, RAO MA, HOTCHKISS JH, DOWNING DL. MODIFIED ATMOSPHERE PACKAGING of SWEET CORN ON COB Journal of Food Processing and Preservation. 18: 279-293. DOI: 10.1111/J.1745-4549.1994.Tb00252.X |
0.325 |
|
| 1994 |
Helser MA, Hotchkiss JH. Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation Journal of Agricultural and Food Chemistry. 42: 129-132. DOI: 10.1021/Jf00037A022 |
0.324 |
|
| 1993 |
Langston SW, Altman NS, Hotchkiss JH. Within and between sample comparisons of Gompertz parameters for Salmonella enteritidis and aerobic plate counts in chicken stored in air and modified atmosphere International Journal of Food Microbiology. 18: 43-52. PMID 8466812 DOI: 10.1016/0168-1605(93)90006-3 |
0.3 |
|
| 1993 |
Weng Y‐, Hotchkiss JH. Anhydrides as antimycotic agents added to polyethylene films for food packaging Packaging Technology and Science. 6: 123-128. DOI: 10.1002/Pts.2770060304 |
0.36 |
|
| 1992 |
Hotchkiss JH, Banco MJ, Busta FF, Genigeorgis CA, Kociba R, Rheaume L, Smoot LA, Schuman JD, Sugiyama H. The Relationship Between Botulinal Toxin Production and Spoilage of Fresh Tomatoes Held at 13 and 23°C Under Passively Modified and Controlled Atmospheres and Air. Journal of Food Protection. 55: 522-527. PMID 31071903 DOI: 10.4315/0362-028X-55.7.522 |
0.321 |
|
| 1992 |
Weng YM, Hotchkiss JH. Inhibition of Surface Molds on Cheese by Polyethylene Film Containing the Antimycotic Imazalil. Journal of Food Protection. 55: 367-369. PMID 31071863 DOI: 10.4315/0362-028X-55.5.367 |
0.359 |
|
| 1992 |
Helser MA, Hotchkiss JH, Roe DA. Influence of fruit and vegetable juices on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans on controlled diets Carcinogenesis. 13: 2277-2280. PMID 1473234 DOI: 10.1093/Carcin/13.12.2277 |
0.352 |
|
| 1992 |
Weng YM, Hotchkiss JH, Babish JG. N-Nitrosamine and mutagenicity formation in chinese salted fish after digestion Food Additives and Contaminants. 9: 29-37. PMID 1397390 DOI: 10.1080/02652039209374045 |
0.353 |
|
| 1992 |
Bravo A, Hotchkiss JH, Acree TE. Identification of odor-active compounds resulting from thermal oxidation of polyethylene Journal of Agricultural and Food Chemistry®. 40: 1881-1885. DOI: 10.1021/Jf00022A031 |
0.302 |
|
| 1991 |
Sung NJ, Klausner KA, Hotchkiss JH. Influence of nitrate, ascorbic acid, and nitrate reductase microorganisms on N-nitrosamine formation during Korean-style soysauce fermentation Food Additives and Contaminants. 8: 291-298. PMID 1778265 DOI: 10.1080/02652039109373978 |
0.325 |
|
| 1991 |
Shapiro KB, Hotchkiss JH, Roe DA. Quantitative relationship between oral nitrate-reducing activity and the endogenous formation of N-nitrosoamino acids in humans. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 29: 751-5. PMID 1761254 DOI: 10.1016/0278-6915(91)90183-8 |
0.364 |
|
| 1991 |
Helser MA, Hotchkiss JH, Roe DA. Temporal influence of ascorbic acid dose on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans The Journal of Nutritional Biochemistry. 2: 268-273. DOI: 10.1016/0955-2863(91)90087-L |
0.318 |
|
| 1990 |
Wimpfheimer L, Altman NS, Hotchkiss JH. Growth of Listeria monocytogenes Scott A, serotype 4 and competitive spoilage organisms in raw chicken packaged under modified atmospheres and in air International Journal of Food Microbiology. 11: 205-214. PMID 2126442 DOI: 10.1016/0168-1605(90)90013-U |
0.328 |
|
| 1989 |
Perciballi M, Conboy JJ, Hotchkiss JH. Nitrite-cured meats as a source of endogenously and exogenously formed N-nitrosoproline in the ferret Food and Chemical Toxicology. 27: 111-116. PMID 2714715 DOI: 10.1016/0278-6915(89)90005-7 |
0.318 |
|
| 1989 |
Conboy JJ, Hotchkiss JH. Photolytic interface for high-performance liquid chromatography-chemiluminescence detection of non-volatile n-nitroso compounds Analyst. 114: 155-159. PMID 2712315 DOI: 10.1039/An9891400155 |
0.323 |
|
| 1989 |
Perciballi M, Hotchkiss JH. In vivo inhibition of N-nitrosodimethylamine metabolism by 4-methylpyrazole: A model for endogenous nitrosation Carcinogenesis. 10: 2303-2309. PMID 2591019 DOI: 10.1093/Carcin/10.12.2303 |
0.334 |
|
| 1988 |
Rui Hai Liu, Conboy JJ, Hotchkiss JH. Nitrosation by nitro-nitroso derivatives of olefins: A potential mechanism for N-nitrosamine formation in fried bacon J. Agric. Food Chem.. 36: 984-987. DOI: 10.1021/Jf00083A020 |
0.318 |
|
| 1987 |
Hintlian CB, Hotchkiss JH. Comparative Growth of Spoilage and Pathogenic Organisms on Modified Atmosphere-Packaged Cooked Beef. Journal of Food Protection. 50: 218-223. PMID 30965428 DOI: 10.4315/0362-028X-50.3.218 |
0.328 |
|
| 1987 |
Leaf CD, Vecchio AJ, Roe DA, Hotchkiss JH. Influence of ascorbic acid dose on N-nitrosoproline formation in humans. Carcinogenesis. 8: 791-5. PMID 3608076 DOI: 10.1093/Carcin/8.6.791 |
0.306 |
|
| 1987 |
Hotchkiss JH. A review of current literature of N-nitroso compounds in foods Adv. Food Res.. 31: 53-115. PMID 3328486 DOI: 10.1016/S0065-2628(08)60166-4 |
0.332 |
|
| 1987 |
HINTLIAN CB, HOTCHKISS JH. MICROBIOLOGICAL AND SENSORY EVALUATION OF COOKED ROAST BEEF PACKAGED IN A MODIFIED ATMOSPHERE Journal of Food Processing and Preservation. 11: 171-179. DOI: 10.1111/J.1745-4549.1987.Tb00044.X |
0.31 |
|
| 1987 |
Ross HD, Henion J, Babish JG, Hotchkiss JH. Nitrosating agents from the reaction between methyl oleate and dinitrogen trioxide: Identification and mutagenicity Food Chemistry. 23: 207-222. DOI: 10.1016/0308-8146(87)90140-3 |
0.317 |
|
| 1986 |
Dull BJ, Hotchkiss JH, Vecchio AJ. Basal N-nitrosoproline formation and excretion in the ferret. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 24: 843-5. PMID 3781434 DOI: 10.1016/0278-6915(86)90074-8 |
0.313 |
|
| 1985 |
Hotchkiss JH, Vecchio AJ, Ross HD. N-nitrosamine formation in fried-out bacon fat: Evidence for nitrosation by lipid-bound nitrite Journal of Agricultural and Food Chemistry. 33: 5-8. DOI: 10.1021/Jf00061A002 |
0.317 |
|
| 1984 |
Dull BJ, Hotchkiss JH. Nitrate balance and biosynthesis in the ferret Toxicology Letters. 23: 79-89. PMID 6485022 DOI: 10.1016/0378-4274(84)90013-4 |
0.32 |
|
| 1984 |
Hotchkiss JH. Sources of N-nitrosamine contamination in foods Advances in Experimental Medicine and Biology. 177: 287-298. PMID 6388263 DOI: 10.1007/978-1-4684-4790-3_14 |
0.318 |
|
| 1981 |
Hotchkiss JH. Analytical methodology for sample preparation, detection, quantitation, and confirmation of N-nitrosamines in foods Journal of the Association of Official Analytical Chemists. 64: 1037-1054. PMID 7026526 DOI: 10.1093/Jaoac/64.5.1037 |
0.329 |
|
| 1980 |
Hotchkiss JH, Barbour JF, Scanlan RA. Analysis of malted barley for N-nitrosodimethylamine Journal of Agricultural and Food Chemistry. 28: 678-680. PMID 7391412 DOI: 10.1021/Jf60229A025 |
0.301 |
|
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